Lentil Bacon Potato Salad

Here is the second of three potato salad recipes to pack into your picnic basket as a side dish or as a complete meal unto itself:

For each of the recipes, you can peel your potatoes if you like; I prefer skins-on. Place the potatoes in cold water, bring to a boil, and then cook the potatoes at a medium to high simmer until just tender, about 15-20 minutes. Drain and give them a quick three to four-minute cold water bath, then let drain well.

Lentil Bacon Potato Salad – Serves 4

6 medium gold potatoes, such as Yukon, diced and cooked. (see cooking instructions above)

4 pieces crispy bacon, crumbled

1 bunch scallions, trimmed and thinly sliced

½ cup dried lentils. I prefer the smaller varieties such as French green or Beluga, but any lentil will work well. To prepare, simmer the lentils in lightly salted water until tender, about 20 minutes. Tenderness times tend to vary depending on size, dryness, and age, so test them as you go along.

1 cup roasted red peppers, diced

1 cup chopped fresh parsley

1 cup cooked peas

Onion-garlic Dijon vinaigrette

¼ cup red onion, diced VERY small

1 clove garlic, crushed

¼ cup apple cider vinegar

3/4 cup olive oil

1 tsp dried dill or 3 Tb fresh chopped dill

2 Tb Dijon mustard

Salt and pepper to taste


Mix all of the salad dressing ingredients together well to emulsify.

In a large bowl, toss all of the ingredients together with the dressing.

Lentil-Bacon-Potato Salad

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